25 February 2014,12:26 by
Ponmathi Srilekha.S

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Makes :

Preparation Time :
6 hours

Cooking Time :
1 hour

Preparation Method :

For Adai

  • Soak the kamb, moong, channa, urad and red chillies together for 4 hours.
  • Drain the remaining water and add curry leaves, asafoetida, salt and ginger to the soaked whole grains.
  • Coarsely grind this mixture and add water for a slightly thick, grainy consistency.
  • Leave the batter to ferment for 6 hours or less depending on the prevailing heat outside. This brings the characteristic flavour of adai.
  • Heat your tawa on a high flame. Spread the batter in circular motions and with the spatula, make four small holes in the centre of the adai.
  • Add a drop of oil in each hole.
  • Cover and allow to cook well (but not blacken) and flip over to brown the other side as well.

For Peanut Chutney

  • Roast the pottu kadalai and peanuts together till the aroma is noticeable.
  • Grind all the ingredients together coarsely, using very little water. If a lighter consistency is required, add a little more water.


For Adai

  • 400 grams kamb (bajra / pearl millet)
  • 100 grams whole green gram (moong)
  • 100 grams whole channa
  • 50 grams whole black urad
  • 4-8 red chillies 
  • 2 inch piece of ginger
  • IDHAYAM Sesame Oil for cooking
  • Salt to taste
  • A pinch of asafoetida
  • A few curry leaves

For Peanut Chutney

  • 3 tablespoons peanuts
  • 2 tablespoons roasted channa dal (pottu kadalai)
  • 1 tablespoon coconut
  • 1 inch piece tamarind (deseeded)
  • 3 tablespoons coriander leaves
  • Green chillies (as required)
  • Salt to taste
  • 2 garlic cloves (optional) 

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